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Kuku sabzi

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

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Kuku is like a frittata. This version has a twist on the traditional – potatoes to soften the intensity of the herbs, and dried barberries for their tart bite

Gluten free

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This kuku sabzi recipe comes from Hamed Allahyari's book Salamati – Hamed’s Persian Kitchen: Recipes and Stories from Iran to the Other Side of the World (£25, Murdoch Books).

Hamed says: "Kuku is like a frittata and we have many versions in Iran. It’s a very traditional dish but I’ve changed it a bit, adding potatoes to soften the intensity of the herbs, and dried barberries because I love their tart bite, plus they look great, too."

This is a recipe that Hamed shared as part of his guide to Iranian cuisine. Check it out to learn about the rich and complex flavours of this Middle Eastern country, including his recipe for Persian love cake. After, check out our favourite Persian-inspired recipes.

Ingredients

Nutrition

• 1 large potato

  peeled

• 1 small brown onion

  grated (optional)

• 250g chopped garlic chives or chives

• 65g chopped coriander

  stalks and leaves

• 35g chopped flat-leaf parsley

  stalks and leaves

• 4 garlic cloves

  finely chopped

• 4 eggs

  lightly beaten

• 2 tsp ground turmeric

• 125ml olive oil

• 35g dried barberries

  (optional)

• 50g walnuts

  chopped (optional)

Nutrition: per serving

• kcal433
• fat37.1g
• saturates6.1g
• carbs11.3g
• sugars1.9g
• fibre3.7g
• protein11.5g
• salt0.2g

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Method

• step 1

  Grate a third of the potato and set aside on a clean tea towel. Roughly chop the remaining potato, then put in a pan, cover with cold water and season well with salt. Bring to the boil over a high heat, then reduce to a simmer and cook the potato for 8-10 mins or until soft. Drain and put in a large bowl.

• step 2

  Add the onion (if using) to the grated potato, then roll up in the tea towel and wring it out to remove the excess liquid. Add the dried grated potato and onion to the cooked potato, along with the herbs, garlic, egg and turmeric. Season to taste and mix well.

• step 3

  Heat the olive oil in a 20cm frying pan over low heat. Add half the potato and herb mixture, and top with the barberries and walnuts, if using. Spoon the remaining potato and herb mixture over the top, then cover with a lid and cook for 10 mins. Carefully flip the frittata onto a plate or wooden board, then slide it back into the pan, uncooked side down. Continue to cook, this time uncovered, for a further 10 mins until golden.

• step 4

  Slice the kuku sabzi like you would a pizza and enjoy hot or cold. It’s also tasty wrapped in Persian flatbread with sliced tomato.

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